Strawberry Shortcake Layer Cake
Light. Fresh. Creamy. My Strawberry Shortcake Layer Cake is a delightful treat for a warm, summer’s day! Made with sweetened whipped cream, juicy strawberries, and light sponge cake layers, this cake will have you hooked after just one taste! Come with me as I show you how to make this easy, airy and refreshing, summer dessert!
What is a Strawberry Shortcake Layer Cake vs. Strawberry Shortcake?
A Strawberry Shortcake Layer Cake is a delicious summer dessert that combines the juicy flavours of a traditional strawberry shortcake with the light and fluffy texture of a birthday cake. Strawberry Shortcakes typically use a buttery biscuit to form the layers between cream and juicy berries. Both desserts are so creamy and juicy and my idea of the perfect dessert for summer!
How much baking does this recipe involve?
The only baking required is to make the sponge cake (5 ingredients). This recipe is my favourite super simple cake to bring to a picnic! You simply make a sponge cake, whip fresh cream with a bit of sugar, slice fresh strawberries, stack it all together, and garnish with additional cream and berries. And…Voila!! You’re all done and enjoying the most delicious Strawberry Shortcake Layer Cake.
How can I make this recipe gluten-free?
While you can substitute regular all-purpose flour with gluten-free 1:1 flour, another approach would be just to use your favourite store bought gluten-free sponge or pound cake and use it as your cake base. You can slice and layer your store-bought cake with layers of whipped cream and strawberries.
To make this recipe, you will need:
- Fresh Strawberries – a pound of freshly picked strawberries, sliced
- Heavy cream/Whipping cream – this is a 35% m.f. cream that you buy in a carton (note: it is liquid, not aerosolized!)
- Eggs – large, room temperature *eggs are the levening agent in this recipe!
- Sugar – granulated sugar
- Flour – All-purpose flour
- Cornstarch – this is my secret ingredient for a gentle, soft, and moist cake!
- Salt
Let’s make my delicious Strawberry Shortcake Layer Cake!
Simple Sponge Cake
Preheat oven to 350F (Convection 325F). Line three, 9” cake pans with parchement paper.
In the bowl of an electric mixer, beat eggs with water and sugar on high-speed for ~10 minutes, until eggs become light in colour and triple in volume.
Fold flour, starch and salt into the egg mixture.
Split batter into 3, bake for ~30 minutes at 350F (note: a toothpick inserted into the centre will come out clean and the top will be golden).
Once baked, remove cakes from the oven and allow to cool in pan for ~5 min before transferring to a wire rack. Remove parchment paper from each cake and set aside until assembly.
Strawberries
Slice your strawberries and mix with jam (strawberry or apricot (note: alternatively you can mix your sliced strawberries with 1 tbsp of sugar). Let sit until ready to use.
Sweetened Whipped Cream
In a large mixing bowl, whip heavy cream with icing sugar and vanilla. When ready, whipped cream will have formed stiff peaks that leave a trail when electric mixer is removed (note: This step can happen really fast so be sure to keep a close eye on the cream!).
Remove the whipped cream from the bowl and set aside.
Assembly
Remove sponge cake from cake pans by running knife around the sides of the pans and inverting sponge cakes onto clean surface. Remove parchment paper (note: if you have not performed this already).
On top of 1st layer of sponge cake – add a third of your whipped cream mixture. Spread to cover sponge cake surface. Add a layer of sliced strawberries to the whipped cream.
Stack the second cake layer on top of the first. Repeat whipped cream and strawberry step.
Add 3rd cake layer on top of the second and cover entire cake with remaining whipped cream.
Decorate, as desired, with any leftover whipped cream and strawberries.
Enjoy!
Also check out:
Strawberry Icebox Cake
Chocolate Covered Strawberries
Angel Food Cake
Strawberry Shortcake Layer Cake
Ingredients
Sponge Cake
- 6 Eggs Room temperature
- 6 tbsp Water Room temperature
- 1.5 cup Granulated Sugar
- 1 cup All-purpose Flour
- 1/2 cup Cornstarch
- pinch of salt
Whipped Cream and Berries
- 2 1/2 cup Heavy Cream
- 1 cup Powdered Sugar
- 2 tsp Vanilla Extract
- 1 1/2 lbs Strawberries sliced
Instructions
European Sponge Cake
- Preheat oven to 350F (Convection 325F). Line three, 9” cake pans with parchment paper rounds.
- In the bowl of an electric mixer, beat eggs with water and sugar on high-speed for ~10 minutes, until eggs become light in colour and triple in volume. Gently fold flour, starch and salt into the egg mixture.
- Split batter into 3, and bake for ~30 minutes at 350F (note: a toothpick inserted into the centre will come out clean and the top will be golden).
- Once baked, remove cakes from the oven and allow to cool for ~5 min before transferring to a wire rack. Remove parchment paper from each cake and set aside until assembly.
Strawberries
- Slice your strawberries and mix with jam – strawberry or apricot (note: alternatively, you can mix your sliced strawberries with 1 tbsp of sugar). Let strawberries sit until you are ready to use.
Sweetened Whipped Cream
- In a large mixing bowl, whip heavy cream with icing sugar and vanilla. When ready, whipped cream will have formed stiff peaks that leave a trail when electric mixer is removed (note: This step can happen very quickly so be sure to keep a close eye on the cream!).
- Remove the whipped cream from the bowl and set aside.
Assembly
- Remove sponge cake from cake pans by running knife around the sides of the pans and inverting sponge cakes onto clean surface. Remove parchment paper (note: if you have not performed this in step above).
- On top of 1st layer of sponge cake – add a third of your whipped cream mixture. Spread to cover sponge cake surface. Add a layer of sliced strawberries to the whipped cream.
- Stack the second cake layer on top of the first. Repeat whipped cream and strawberry step.
- Add 3rd cake layer on top of the second and cover entire cake with whipped cream.
- Decorate, as desired, with any leftover whipped cream and strawberries.
- Enjoy!
Video
Notes
- Sponge cake layers can be made up to 3 days ahead of time!
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup and level off excess flour with a knife/flat surface! This ensures you don’t add too much flour and end up with dry cookies
- Don’t want to make a homemade sponge cake?! No worries. You can easily use a store-bought pound cake or sponge cake and follow the whipped cream and strawberry assembly cake!
